A Greek Yogurt Dill Little Potato Salad that’s perfect for spring. Replace the mayo with this lightened-up dill and yogurt dressing for a potato salad that’s ideal for picnics or as a barbecue side-dish.
- Large pot
- Small bowl
- Large bowl
- 1.5 lbs Little Potatoes
- 1/2 cup Greek yogurt, plain
- 1/2 Tbsp mustard
- 1/2 Tbsp white, apple cider, or white wine vinegar
- 1/2 tsp sugar
- 1/2 tsp pepper
- 1/4 tsp onion powder
- 2 Tbsp fresh chopped dill or 1 Tbsp dried dill
Slice Little Potatoes in half.
Put sliced potatoes into a large pot and cover with cool water. Place on stove and bring to a boil. Boil for about 10 to 15 minutes, until fork tender. Drain cooked potatoes.
Whisk together yogurt, mustard, vinegar, sugar, salt, pepper, onion powder, and dill for the dressing.
Gently stir together warm potatoes with dressing ingredients.
Cover, then put into the refrigerator for a couple of hours to cool and to allow the potatoes to soak up the dressing. Keep refrigerated until ready to eat.